Ingredients:
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup semi-sweet chocolate chips
Directions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined.
Fold in the semi-sweet chocolate chips.
Divide the batter evenly among the prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
 Enjoy the irresistible combination of espresso and chocolate in our Insomniac’s Delight: Espresso Chocolate Muffins for a delightful treat any time of day!Â